Purple Velvet Torte (Beet Cake) - cooking recipe

Ingredients

2 1/2 cups grated beets
1 cup agave nectar
4 eggs
1/2 cup grapeseed oil
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1/2 cup cocoa
1/2 teaspoon celtic sea salt

Preparation

In a medium saucepan, heat the beets and agave to a boil.
Reduce to a simmer and cook for 30 minutes, until beets are soft.
Transfer beet-agave mixture to a blender and puree on highest speed until smooth.
Blend in eggs, oil, vanilla, almond extract, cocoa and salt until thoroughly incorporated.
Pour batter into a well greased 9-inch cake pan.
Bake at 350\u00b0 for 20-25 minutes until a knife inserted into the center comes out clean.
Cool and serve.